raisin custard bread pudding
This recipe comes out of an old recipe flier of my mom's. I can see the old flier in my head and I believe it was an aluminum foil contest, maybe reynold's wrap...Anyway, I always loved this recipe and stumbled upon it tonight in an old recipe box. This bread pudding has the best custard filling and is just to die for, I think it is the best I have ever had. Enjoy
prep time
15 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 4 slices thick bread, cubed
- 1/4 cup raisins
- 2 1/4 cups milk, scalded (heated to almost boiling)
- 1 tablespoon butter, cut up
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 - eggs, slightly beaten
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg ( sprinkle on top)
How To Make raisin custard bread pudding
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Step 1Pre-heat oven to 350 degrees. Grease a 1 quart casserole dish
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Step 2Cube 4 slices of thick bread, I used 2 day old French Bread. Add bread and raisins to to scalded milk and let set 5 min.
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Step 3To the milk and bread mixture add cut up butter, sugar, salt, beaten eggs and vanilla. Stir well, make sure eggs are incorporated.
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Step 4Pour into casserole dish and sprinkle top with nutmeg.
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Step 5Place the 1 quart casserole dish into a hot water bath. *13 X 9 casserole dish and fill the 13x9 with hot water. ( around 4 cups water). Bake for 50-60 or until fairly firm.
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Step 6I serve this warm with a scoop of french vanilla ice cream ! (as if it isn't rich enough)...lol
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